Phu Quoc attracts visitors not only with its natural beauty and luxury resorts but also with its rich culinary heritage, deeply flavored by the sea. Among the culinary treasures of Phu Quoc, fish sauce stands out as a renowned specialty, embodying the essence of the ocean. Its robust aroma and perfectly balanced saltiness have captivated countless food enthusiasts, making it a must-have souvenir for travelers. The love for this exquisite condiment leads many on Vietnam Shore Excursions to the Phu Quoc fish sauce factories, where they can witness the impressive production scale and uncover the secrets behind crafting the finest fish sauce.
The History of Phu Quoc Fish Sauce
The long history of Phu Quoc fish sauce is intertwined with the island’s development. Blessed with abundant anchovy resources, the island’s inhabitants began producing fish sauce in the early 1800s.
By 1965-1975, Phu Quoc fish sauce had become a valuable export, renowned across Asia and reaching European markets like France, Germany, and Italy. As of 2023, the Phu Quoc Fish Sauce Association comprises 54 members, operating over 7,000 fermentation barrels and producing between 20 and 30 million liters annually.
Today, over 100 factories operate on Phu Quoc, continuing this tradition. On May 27, 2021, the Ministry of Culture, Sports, and Tourism recognized Phu Quoc fish sauce making in Duong Dong and An Thoi as a national intangible cultural heritage.
What Makes Phu Quoc Fish Sauce Difference?
Phu Quoc fish sauce is distinguished by its natural amber hue, obtained without any artificial colorants.
Made from fresh anchovies and a meticulous fermentation process, it boasts a rich aroma, a deep, yet balanced flavor with subtle umami sweetness, and is less salty compared to northern and central varieties.
Regarded as Vietnam’s culinary essence, Phu Quoc fish sauce is crafted using a unique compression method. Freshly caught anchovies are salted on the boat with premium salt, then fermented in wooden barrels for 12-15 months at a stable 27°C. This process ensures its distinctive taste, color, and high protein content.
Key factors behind its unique flavor include:
- High-quality anchovies: Abundant food sources and pristine waters give Phu Quoc anchovies their rich nutrients and exceptional taste.
- Fermentation process: Natural fermentation in ideal climatic conditions results in high protein content and a harmonious salty flavor.
- Water used: Deep well water with a natural pH perfect for fermentation.
- Fermentation technique: Traditional methods, handled by skilled artisans, adhere to strict standards, guaranteeing premium quality.
The Process of Phu Quoc Fish Sauce Production
Step 1: Selecting Ingredients
Anchovies, specifically black anchovies and striped anchovies, are ideal for making premium fish sauce. The fish must be fresh, uniform in size and type, and free from spoilage to ensure even fermentation and a superior final product.
Small-sized fish are preferred for easier breakdown during fermentation. After catching, the fish are rinsed in seawater to remove impurities and left to drain before the salting process begins.
Step 2: Salting the Fish
To prevent spoilage, anchovies are salted immediately on the fishing boat. They are mixed with coarse white salt in a 3:1 ratio (3 kg fish to 1 kg salt) and stored in wooden barrels for 3-4 days. After this period, the liquid is drained, the fish surface leveled, and topped with a 2-3 cm layer of salt. The extracted liquid is then poured back to cover the fish completely.
Step 3: Fermentation
The salted fish is fermented in wooden barrels made from special wood, which withstands salt well and does not release substances that could alter the fish sauce’s flavor or color. This traditional fermentation process lasts about 12 months, without any chemicals or preservatives. During this time, the fish proteins naturally break down into amino acids, giving Phu Quoc fish sauce its distinctive taste.
Step 4: Extracting and Filtering
The fish sauce is ready for extraction when it has fermented long enough to turn a golden brown with a rich aroma. The sauce is drawn out slowly through a small tap at the bottom of the barrel.
Once the initial extraction is complete, the filter is removed, cleaned, and replaced. The drawn sauce is then pumped back into the barrel and mixed thoroughly until it achieves a smooth, clear, reddish-golden hue without any sediment.
After extracting the first batch, saturated saltwater is circulated through barrels from lower to higher protein content. This creates subsequent batches, each with its distinct flavor, with each extraction cycle lasting 2-3 months.
Step 5: Bottling
After completing the fermentation, filtering, and extraction process, Phu Quoc fish sauce is bottled in various volumes. Modern bottling procedures ensure hygiene and product quality. The finished sauce is pumped from storage tanks through an automated filling system, precisely measuring into glass or plastic bottles as required.
Once filled, the bottles are sealed tightly by machine for security. Product labels are automatically applied, detailing brand information, ingredients, expiry dates, and more. Finally, the bottles are packed into cartons according to standard protocols for distribution to the market.
Top 3 Famous Fish Sauce Factory in Phu Quoc
Phu Quoc fish sauce holds a strong reputation both domestically and globally. Here are 3 renowned fish sauce factory addresses on Phu Quoc Shore Excursions that tourists must visit when exploring Pearl Island.
Khai Hoan Fish Sauce Factory
Khai Hoan is one of Phu Quoc’s oldest fish sauce makers, boasting over 200 years of crafting traditional fish sauce. It earned the prestigious Golden Quality Award for Vietnamese Aquaculture in 2014. Using anchovies caught from the sea, Khải Hoàn ferments its fish sauce in large wooden barrels, adhering strictly to rigorous management practices.
Visitors to Khai Hoan’s facility will be awe-inspired by rows of immense wooden barrels lining the workshop, where the essence of fish sauce matures. Explore modern fishing vessels and a comprehensive, large-scale production process.
Address: 11 Hung Vuong, Duong Dong Town, Phu Quoc, Kien Giang
Opening hours: 7:30 AM – 7:00 PM
Admission: Free
Thinh Phat Fish Sauce Factory
Thinh Phat Fish Sauce has been passed down through three generations. Their production line follows a traditional model, ensuring the highest quality product. Known for its deep red color and balanced salty taste, their fish sauce is highly favored by diners.
Thinh Phat now operates two large-scale branches in Phu Quoc, both renowned among visitors for their excellent quality and reasonable prices. Touring Thịnh Phát’s fish sauce factory allows visitors to explore traditional production methods, visit barrel houses and workshops, and enjoy shopping experiences.
Address: Road 30, Quarter 1, Duong Dong Ward, Phu Quoc
Opening hours: 8:00 AM – 5:00 PM
Admission: Free
Phung Hung Fish Sauce Factory
Phung Hung fish sauce has been renowned since the 1990s, produced using traditional methods with closed technology ensuring food safety. Its visually appealing amber color, high amino acid and trace element content make it suitable for those with nutritional needs, children, and pregnant women.
Visitors to Phụng Hưng’s fish sauce factory will be impressed by over 100 large wooden barrels arranged in 10 rows. The facility boasts a professional fishing team and modern boats, ensuring the best service throughout the fish sauce production process.
Address: 471 Nguyen Van Cu, Quarter 4, Phu Quoc District
Opening hours: 9:00 AM – 9:00 PM
Admission: Free
Tips to buy Phu Quoc Fish Sauce
When deciding to purchase fish sauce from Phu Quoc’s traditional factories, visitors should consider the following points:
- Fish sauce packaged in glass bottles has a longer shelf life compared to plastic bottles. Therefore, for gifts or long-term use, choosing glass bottles is advisable.
- If planning to carry fish sauce on flights (only supported by Jetstar and Vietjet), visitors can request securely sealed barrels from the production facilities with their assurance labels for product authenticity.
- Excellent quality fish sauce is characterized by its high protein content, which significantly influences its price. Opting for premium quality might be a bit pricier, but it guarantees exceptional taste and quality.
In conclusion, Phu Quoc’s fish sauce factory stands as not just a culinary icon but a testament to the island’s rich tradition of artisanal craftsmanship. Its distinctive flavors and centuries-old techniques continue to captivate visitors, making it a must-visit destination for those eager to explore the essence of Vietnam’s culinary heritage.
